Zucchini Oatmeal Muffins
Deliciously wholesome muffins made with shredded zucchini and oatmeal, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup shredded zucchini (squeeze out excess moisture)
- ½ cup brown sugar
- ½ cup sugar
- ⅓ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup quick or old-fashioned oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare your baking pan by greasing a muffin tin or lining it with paper liners.
- Squeeze out excess moisture from the shredded zucchini.
- Mix dry ingredients: flour, oats, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Combine wet ingredients: brown sugar, sugar, vegetable oil, eggs, vanilla extract, and zucchini in another bowl.
- Combine the wet and dry mixtures, stirring gently.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
These muffins can be frozen for up to three months. Great for sneaking in veggies for picky eaters!
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini muffins, oatmeal muffins, healthy baking, easy muffin recipe